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Murder was the last thing on my mind the Saturday they held our company picnic on the ocean beach at Assateague Island. Yes, I suffered from Toxic Boss Syndrome. Yes, I had wished our newspaper’s editor, Scrod Hitchins, dead, once.

Okay, more than once. 

But I hadn’t killed him. Yet.

Assateague Garlic Clams

or clams from a grocery store

or clamming beach near you.

Clean Your Clams

Store dug clams in a large bucket.

At home, Empty bucket out and wash out any sand in the bottom. Fill the bucket with Fresh Water and add 1/3 cup corn meal.  Wash clams under a cold faucet and immerse in the water.  Discard any with broken or chipped shells, or any that have their mouths open. 

Refrigerate for a hour. 

Wash clams off and scrub the shells to remove any remaining sand or corn meal. Your fresh clams are now ready to cook.

Ingredients

• 50 small clams in shell, scrubbed
• 2 tablespoons extra virgin olive oil
• 6 cloves garlic, minced

• 1 cup white wine
• 2 tablespoons butter
• 1/2 cup chopped fresh parsley
• 1 Bay leaf.

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• PREP
  25 mins
• COOK
  25 mins
• READY IN
  50 mins

Directions

1. In a large pot, heat oil over medium heat. Add garlic and bay leaf; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
2. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.